SC - challah

[Marilyn Traber]

Here is my favorite Challah recipe:

2 Ounces compressed yeast or 2 packages dry yeast
1 1/4 cups lukewarm water
1/4 cup of sugar
1/3 vegetable oil
1 teaspoon salt
3 eggs, beaten
5 to 6 cups of unbleached flour
1 egg
1 tablespoon honey
optionally, you may add poppy seeds or a 1/4 cup of raisins

In a large mixing bowl, put the water in and then add the yeast, mixing with a
spoon until it is dissolved. Add the sugar, oil,
salt, and 3 beaten eggs, mixing well. Add 4 cups of the flour, gradulally
beating into the mixture. The batter will be lumpy
and runny.

Add more flour, using the spoon to combine, until the dough is too thick to
beat. The doungh should be stiff, but sticky.

Turn the dough out onto a floured board. With floured hands, knead the dough for
5 to 10 minutes, adding flour as necessary
to make a smooth and stretchy dough.
Place the dough in an oiled bowl, turning once to coat with oil. Cover the bowl
with a cloth and allow the dough to rise for
1 hour.

Punch dough down and divide into 2 equal parts. Roll each into 3 strips approx
12 inches long. Pinch the 3 strips together at
the top and then braid them together. Place each into an oiled 9 x 5 inch loaf
pan. Cover the two loaves and let rise for 1/2
hour or until the dough reaches the top of the pan.

Combine the egg and honey and brush onto the top of the loaves. If you wish,
sprinkle with poppy seeds. Bake at 375 for 30
minutes. Allow to cool for 20 minutes.



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